One week until Thanksgiving! Can you believe? I feel as if the time has been flying by over the past few months. Next thing you know, it’ll be Easter. But, for now, we have to get through the next month of never-ending holidays. I’m still not sure I can handle it.
With all the different holiday meals you’ll be eating, you’re bound to get a little bored with those traditional side dishes and average turkey. Maybe with the exception of stuffing. I could eat that everyday. Forever. Regardless, I’ve been working on a few different side dishes to change things up and make our usual holiday meals a little more exciting, and this recipe is one of them.
On a side note, tahini is one of those things that just eats up space in my fridge after making hummus. So I set out to find other ways to use it, and, last year, I made this amazing roasted sweet potato linguini with a cilantro tahini sauce, and it was so good. I’m talking one of my favorite meals good (and being a food blogger makes it really hard for me to choose).
So I figured, the same flavors would go great with anything that resembles a sweet potato. Pumpkin, butternut squash, etc. See where I’m going? New flavorful side dish, no more tahini in the fridge. Win-win. Plus, when you baking the tahini sauce onto the squash, it gives it this beautiful, batter-like crust. It’s amazing.
This tahini roasted butternut squash would be great for your Thanksgiving menu, but it’s also an awesome recipe for any day of the year. I made it for lunch the other day, and my daughter loved it. It’s just great to make something new once in a while.
Tahini Roasted Butternut Squash
- 1 pound butternut squash cut into 1-inch cubes
- 1 1/2 tablespoons tahini
- 1 tablespoon soy sauce
- 1/2 tablespoon lime juice
- 1 teaspoon pure maple syrup
- 1 garlic clove minced
- 1 teaspoon fresh grated ginger
- Salt & pepper to taste
- 2 - 3 tablespoons fresh chopped cilantro
- Preheat oven to 400˚ F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the tahini, soy sauce, lime juice, maple syrup, garlic and ginger. Add butternut squash and stir to coat.
- Spread squash onto baking sheet and season with salt and pepper.
- Bake for 25 - 30 minutes, or until squash is tender.
- Remove from oven and transfer to a serving dish.
- Top with cilantro before serving.